Reuben Quiche Recipe

Deli flavors combine in this one-of-a-kind quiche. Serve a little Thousand
Island dressing on the side for that authentic Reuben taste…at about $1 a slice. We bet no deli can beat that! —Barbara Nowakowski, North Tonawanda, New York

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"This is a regular in our house, although I do change it up a little. I use toasted, buttered rye bread instead of triscuits, and I make sure it is well toasted (dried out) mix with a little extra butter and push it into my pie plate. I also add a layer of shredded onion before the meat layer."

"I absolutely loved every bite I took. I followed the recipe exactly as it was written...wondering how those crackers would stick together to make a crust. It is a quiche...the cheese and egg mixture make everything hold together in the end. Nothing needs to be added...especially more butter...to the crust. I did use rye Triscuits and rye flour and it is definitely needed. You can't substitute the regualr Triscuit or you will not get that rye flavor for the traditional reuben. I would make this over and over...DELICIOUS and EASY! Just follow the directions exactly and you will see what I mean!"

"so difficult for me to rate this. I cuold not find rye triscuits, used ry-krisps instead and that was a big mistake. rating the rest of the quiche, it was ok, but really wanted more of a reuben taste. would for sure recommend the thousand island dressing on the side. it was just ok the way I made it."